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San Francisco, San Francisco / Bay Area, CA 94110
Pastrami sandwich For the past year, Dan Jablow, a former Fatted Calf butcher, has been selling his smoked meats at popup restaurants around town. And if his pastrami sandwich is hard to come by, it's worth the hunt. Jablow brines and smokes Piedmontese beef over apple and cherry wood, and it comes out is smokier and less salty than the stuff in your average deli sandwich. When the cooks slather the pastrami in whole-grain mustard, cover it in a vinegary slaw, and mount it between slices of thick-crusted rye, you get an excellent package, not a mediocre vehicle for good meat.
Source: SF Weekly
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